From: The Thorough Good Cook

Sauces: 42. Montpelier Butter

Well wash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions; blanch and cool them. Boil four eggs hard; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar. Colour it, when thoroughly pounded, either with spinach green, or with red lobster spawn pounded and mixed with it. Rub it through a hair-sieve and set it in ice till wanted to ornament meat or fish salads. Let it be observed that no flavour should predominate.

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